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Milk Kefir Grains

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$17.99


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Milk Kefir Grains Starter Culture

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Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a delicious probiotic drink in about 24 hours. Milk kefir can be enjoyed plain, flavored, or used in many recipes, like salad dressing, bread, and ice cream.

  • Contains 1 packet of traditional heirloom-style milk kefir grains.
  • Rehydration period of 3-7 days required before regular use.
  • Reusable culture; makes up to 1 quart of kefir with every batch
  • Cultures on the counter at 68°-85°F
  • Suitable for use with cow or goat milk.
  • Grains require rehydration in pasteurized dairy milk. Once rehydrated, grains may be transitioned to raw milk.
  • May be used to culture coconut, soy, or rice milk once rehydrated in dairy milk; grains require regular refreshing in dairy milk.
  • Nut and seed milks yield inconsistent results. 

 

Milk Kefir Grains Instructions and Troubleshooting:  


Ingredients: Organic powdered milk, organic milk, live active cultures. Packaged in a small amount of organic powdered milk to extend shelf life. 

This product contains no GMO ingredients.


Shipping Information: Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet. The product keeps

  • At room temperature (68° to 78°F): 12 to 18 months
  • In the refrigerator (40° to 45°F): 18+ months
  • In the freezer (0° to 25°F): not recommended

 

Milk Kefir Grains Allergen Information:

Our Milk Kefir Grains are a gluten-free product. Manufactured in a facility that produces products made with soy and dairy.

 

       
Erin  

Why I Love This Product:

Milk kefir is my favorite fermented food! It is so easy to make. Every 2 days or so I spend 5 minutes straining and pouring the milk on top of my grains. My kids love it (especially mixed with a little honey). Because the milk kefir grains are reusable, they are an easy inexpensive way to make kefir forever! This is a perfect starter culture for anyone just starting out making their own fermented foods, or for families with only a little time on their hands! Want to know more about culturing milk kefir? Here are some of our blog posts about milk kefir! Erin, Social Media Coordinator

 

 



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  • From Emily Charles at 8/28/2011 4:16 PM
    • I have been told by two different friends that kefer is so benificial. Because I am new to this product, explain why it so good and my understanding always has been that you need to refrigerate milk so it does not sour. How and why are kefir & kefir cultures different? Thanks.
    • Kefir is a cultured milk product. The kefir grains acidify the milk so it coagulates, and the bacteria and yeast that are in the grains multiply so that there is a large quantity of probiotics throughout the milk. (Probiotics are "beneficial bacteria" - the same kind that are in your intestines that help digest your food.)

      The reason you don't have to refrigerate the milk as it is culturing, and that you can leave it out a little after it's cultured, is that the beneficial bacteria in the kefir outnumber the bacteria that would make the milk spoil.

      We cannot make any comments or recommendations regarding the health benefits of kefir, but there is a lot of research available on the Internet that you might find useful, or you can speak with your doctor about how kefir might benefit you personally.
    • Do you find this question helpful?  Yes   No
  • From Eiffel Fleur at 8/26/2011 4:01 PM
    • Why can't kefir grains thrive in coconut milk even if kept fed by the coconut milk? Do they not multiply, and do they just die? So confused. People say they have more than enough grains, but this doesn't happen with coconut milk?

      Will they multiply in coconut milk as they do in cow's milk? Also, is kefir different than normal dairy that has so many hormones?Kefir still contains the hormones of cows and goats, even if raw milk, right?
    • The bacteria and yeast in milk kefir grains will cause the coconut milk to thicken, and they will propagate throughout the coconut milk to provide a probiotic drink. However, the kefir grains require lactose and other dairy milk nutrients to survive and thrive. So they must be refreshed every few batches by culturing in dairy milk for 24 hours. Even with this refreshment, it's likely they won't reproduce much, if at all. Without the refreshment, they will ultimately weaken and die.

      Kefiring will not eliminate any hormones that have been added to the milk you use. The effect of kefir grains is to add bacteria to the milk, and to acidify the milk, causing it to coagulate.
    • Do you find this question helpful?  Yes   No
  • From Anne at 8/19/2011 4:10 PM
    • What is the calorie content of kefir made using whole pasteurized milk? The pre kefired milk I am using indicates that 1 cup = 150 calories. Thanks!!
    • The bacteria themselves have no measurable calories. The calorie content of the finished kefir will be about the same as the calorie content of the milk you make it with, but there is no accurate way for us to give nutritional information on a food product made in one's own kitchen.
    • Do you find this question helpful?  Yes   No
  • From C. St John at 8/16/2011 1:11 PM
    • Since I live in inland southern California, where it's very hot in the summer months, I wonder if I should wait until cooler weather before ordering kefir grains. It would be a pity if the heat destroyed them en route. What do you think?

      Thanks.
    • Our products generally stand up very well to shipping, even during the summer. If there is ever any problem once you have received the cultures, you can contact us at customersupport@culturesforhealth.com
    • Do you find this question helpful?  Yes   No
  • From Anne at 8/7/2011 2:49 PM
    • Effervescent kefir

      I am making my kefir using raw cow's milk, fermenting it 12-24 hrs @ 75ºF. So far the batches haven't become effervescent. Some batches taste like thin yogurt; another’s very sour yogurt. What am I doing wrong if anything? What makes the kefir become effervescent? Thanks!!!
    • Usually kefir will become more tart and more thick the longer it ferments. If you want to get a bit more effervescence, after the grains are removed, try putting a lid on the finished milk kefir and allowing it to do a second ferment at room temperature for another 12-24 hours. The idea is to trap the gases that build up as it ferments.
    • Do you find this question helpful?  Yes   No
  • From Anne at 8/5/2011 12:09 PM
    • I would like to make thick kefir yogurt (thick like greek yogurt). Is this possible?? If so, what are the steps needed to produce a thick final product.
    • Some of the factors involved in getting a good thick kefir are: Use a high-fat milk, or even add some cream to the milk. A higher fat content will give a thicker kefir. Also, you can let the kefir culture for a longer time. The longer it cultures, the thicker it will be. If you stir it up a few times as it is culturing, it will give a nice consistency. You can also drain some whey from the finished kefir, once the grains have been removed, to yield a thicker yogurt-like consistency.
    • Do you find this question helpful?  Yes   No
  • From kj at 7/22/2011 6:20 PM
    • I am allergic to cow milk (lactose intolerant) and I have access to organic goat milk, not pasteurized. How would I use the milk kefir grains with goat milk???? Thanks, oh, and will they re-populate?
    • Milk kefir grains will work in any dairy milk - raw, pasteurized, goat, cow, sheep, etc - EXCEPT ultra-pasteurized. You must rehydrate the milk kefir grains in pasteurized milk, and transition them to raw milk. You can heat the raw goat milk to 160ºF to pasteurize it during the rehydration process. Goat milk makes a great kefir, and no special treatment is required. The grains should grow and reproduce, but with so many factors at play, we cannot guarantee it.

      http://www.culturesforhealth.com/introducing-milk-kefir-grains-raw-milk
    • Do you find this question helpful?  Yes   No
  • From Lottakids at 7/19/2011 11:06 PM
    • I was just wondering if you could use the kefir in almond or rice milk. If a person is lactose intolerant would milk kefir still cause a problem?
    • Milk kefir can be used successfully in most alternative milks, but almond or nut milks seems to be very problematic. If you use a nondairy milk, be sure to refresh it periodically in dairy milk to keep the grains alive. With almond or nut milks, it will work best to use 1/4 cup finished water kefir in 1 quart of almond/nut milks.

      The kefir grains will eat up the lactose in milk. The longer it ferments, the less lactose remains in the kefir. A one to two-day ferment would use up nearly all of the lactose. If you ferment too long, it will separate into curds and whey, indicating all of the lactose is gone (which can harm the grains if done too often). If you have concerns about drinking kefir, consult your health professional.
    • Do you find this question helpful?  Yes   No
  • From Amy Hoffman at 7/19/2011 3:13 PM
  • From RB at 7/19/2011 12:23 PM
    • Can I use refrigerated cold milk to make kefir when I add the grains to the milk, or does it have to be warm/room temperature milk?
    • Either will work! Be sure to either let the milk come to room temp on its own naturally, or if using heat, avoid the microwave and heat it very slowly on the stovetop. It MUST cool to room temp before adding the grains.
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Customer Reviews

Love it! Review by Emm Vee
Price
Value
Quality

I bought my grains from a local health food store. It took a while and a few trials and errors to get consistent results, but the customer service reps were very helpful. I have been getting consistent results now for several months, and am very pleased with the end product. It's thick (even with skim milk) and pleasantly sour and yogurty. It takes five minutes each morning to give the little kefir-dudes some fresh milk, and they just do their thing. I'll be interested to see what happens in the hot and humid summer months.

(Posted on 6/17/2015)

Challenging To Get Great Results Review by Suzanne
Quality
Price
Value

I was very challenged using these grains to make milk kefir. I followed the instructions to dehydrate the grains and make kefir. I used low pasteurized/non-homogenized milk. My process with the grains kept changing the milk into curds and whey. I was unable to recognize/see the grains in the finished product. I contacted Customer Support and the representative worked with me for almost a week to resolve these problems. No more curds and whey. Only great tasting milk kefir! Thank you CFH Customer Support.

(Posted on 6/15/2015)

Fantastic quality! Review by Angel
Quality
Price
Value

Hint: don't even dare to rinse your grains in tap water. That's how I killed my first batch. I was dumb and thought I knew better. You don't need to rinse them at all unless you're taking some out to dry and save as a back up. Anyway, this is my second attempt to make kefir. These are fantastic quality grains and I definitely recommend them to anyone who wants to help themselves be healthier.

(Posted on 6/1/2015)

Rehydrating Kefir grains Review by GardenGirl
Quality
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Value

It barely took a week until I had a quality home made kefir. I have divided my grains already!

(Posted on 5/16/2015)

Love my home made kefir! Review by J
Quality
Price
Value

I love making kefir at home. It is much more economical then buying it and I get a lot of use out of the kefir in dressings, soups, smoothies and backed goods.

(Posted on 5/7/2015)

great Review by Paula
Quality
Price
Value

I love these milk kefir grains, this is the second time I've ordered them. They make delicious milk kefir and I and my husband enjoy it every day. Thank you for a great product!

(Posted on 5/6/2015)

Liquidy freshness Review by Eriza
Quality
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Value

It'd been about a year since my last kefir venture, and I don't know why I ever stopped!?! The fresh, sour-ish (my preference), complex flavor that awaits on my counter every day is superb!!! The grains became active after 3 days, and are in full force. It really is so easy to get fresh kefir every day with these grains. Currently, I'm fermenting goat's milk, and I'll be switching to coconut milk for a change of pace. Highly highly recommend for quality and ease. Thanks Cultures for Health!!

(Posted on 5/4/2015)

Disappointed in product Review by Anita
Quality
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Value

I have been having problems with my grains from the start. They took 15 days to activate. The quality of my kefir is not good it doesn't thicken as it should. In fact the only way I can get it to thicken at all is to add some kefir to it. Have tried everything that customer support has recommended. Now what?

Response from CFH: Our support staff is always happy to help. If you are still having trouble with your culture, please don't hesitate to contact us.

(Posted on 4/25/2015)

Fun and Different! Review by Lizzy
Quality
Price
Value

Having never had kefir before, buying the grains was an adventure! At first I had major issues (several batches of spoiled milk), but then I consulted with a customer service rep and she informed me that my ultra-pasteurized milk (though organic) was probably the issue. I started using non-organic pasteurized and it worked! Overall, it took about 2 weeks to start regularly producing a quart of kefir. Now, my grains produce a quart usually in less than 12 hours at room temp (60-65 degrees). I was surprised at how good the kefir actually tasted (very much like yogurt), and am looking forward to using it in diverse recipes!

(Posted on 4/23/2015)

Awesome product Review by Karl
Quality
Price
Value

You can't get much better then buying something that can not only last a lifetime, but makes buying yogurt obsolete and cheaper and is full of healthy probiotics.

(Posted on 4/21/2015)

The kefir grains don't look normal Review by ngarcia
Quality
Price
Value

I've had kefir grains in the past, and even though sometimes a few of them got stringy (during warm weather), most of them looked nice and fluffy. These current kefir grains just look like curdled milk. They do culture the milk at least.

Please contact customer support for troubleshooting before disposing of cultures.

(Posted on 4/20/2015)

Just what we ordered! Review by B
Quality
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Value

I followed the video directions and my cultures are alive and well!!!

(Posted on 4/20/2015)

Delighted and totally hooked on kefir... Review by Radovan
Quality
Price
Value

I am really delighted with my purchase of your Milk Kefir Grains. They took about a week to really get started but they've been going great guns ever since. I'm now having fun experimenting with secondary fermentation and have found your Kefir ebook an invaluable resource. I hugely recommend this product. Thank you!

(Posted on 4/15/2015)

Great Product and Helpful Staff Review by Michelle
Quality
Price
Value

The instructions were easy-to-follow and I was making batches of kefir in no time. The information on making raw milk kefir were helpful, but wasn't going well for me. I contacted Customer Support via chat and she gave me some great tips to help my raw milk kefir efforts more successful. Great job!

(Posted on 4/15/2015)

Nice Product Review by MPJP
Quality
Price
Value

This has been a great product. Cultures for Health does a great job of making the process super simple for first timers. The packaging instructions are very easy to follow and well presented. They also have great video support.

I decided to make water kefir on a whim and see how my family would like it. The love it!! After the kefir grains have fermented we transfer the water into another bottle with some organic lemon concentrate an let it sit out for another day or two. The result is a delicious, slightly effervescent lemonade. It's not funky tasting at all. It will definitely be the beverage of choice on hot summer days.

(Posted on 4/10/2015)

Fizzy Review by Kat
Quality
Price
Value

These grains are new and different to me. The kefir it produces is a little fizzy. I have older grains that don't produce fizzy kefir, but I like them both. I think it makes great tasting kefir.

(Posted on 4/6/2015)

Quantity Review by PDunn
Quality
Price
Value

Unless this was a packaging error, there were fewer than 1/4 teaspoon of grains. I've been struggling making one cup of kefir at a time. If the pictures are any indication of the package quantity, then I think the pictures were quite misleading (enlarged?) compared to what I actually received. These little grains work alright, I make a cup every day. It's just not practical to fuss with a one cup batch. And for that price I really expected enough to culture 3 to 4 cups of milk as the directions state. Given 72 hours this little bit does culture 3 cups. I am using my yogurt maker and it works quite well for this. Just want to do more at a time and the little grains don't multiply very fast. I tried to make like the instructions say with 3 cups of milk but it took too long, and the end product wasn't very creamy like it is when I make 1 cup at a time. Otherwise the product shipped quickly and makes great kefir.

Response from CFH: Please contact customer support so we can troubleshoot, as we're happy to help. *** Milk kefir grains cultured in a yogurt maker will kill the grains. Their range is only 68-85ºF. ***

(Posted on 4/5/2015)

Never worked Review by Jan
Quality
Price
Value

I tried for weeks to activate the cultures, tried different temperatures and times. I did get some help from company customer service but even with more suggestions and changes, it never worked. I'm not willing to waster anymore money or time. I'm envious of all the reviews that theirs were so easily successful, but maybe they just don't post the negative ones?

Response from CFH: Please be sure to follow all directions carefully as well as our recommendations on quality ingredients and procedures. We are always happy to help troubleshoot.

(Posted on 4/4/2015)

Excellent Review by annette
Quality
Price
Value

The grains grew very fast and the kefir tastes so delicious, thanks so much for the speedy delivery too! I love your company and the how to videos.

(Posted on 4/2/2015)

Excellent Product Review by Ebabs
Quality
Price
Value

I really enjoy using these kefir grains. I've made some delicious kefir with them. I wish the packet gave information about refrigerating the grains for when I wanted to take a break from fermenting.

(Posted on 3/30/2015)



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